-grain

同: grains

WordNet

paint (a surface) to make it look like stone or wood
dry seed-like fruit produced by the cereal grasses: e.g. wheat, barley, Indian corn (同)caryopsis
a weight unit used for pearls or diamonds: 50 mg or 1/4 carat (同)metric grain
1/60 dram; equals an avoirdupois grain or 64.799 milligrams
1/7000 pound; equals a troy grain or 64.799 milligrams
a cereal grass; "wheat is a grain that is grown in Kansas"
the side of leather from which the hair has been removed
the direction, texture, or pattern of fibers found in wood or leather or stone or in a woven fabric; "saw the board across the grain"
the smallest possible unit of anything; "there was a grain of truth in what he said"; "he does not have a grain of sense"
foodstuff prepared from the starchy grains of cereal grasses (同)food grain, cereal
a relatively small granular particle of a substance; "a grain of sand"; "a grain of sugar"
convert grain into malt
convert into malt
treat with malt or malt extract; "malt beer"
turn into malt, become malt
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer (同)malt liquor
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
made of grain or relating to grain or the plants that produce it; "a cereal beverage"; "cereal grasses"
grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet (同)cereal grass
a breakfast food prepared from grain
composed of distinct particles
a small discrete mass of solid or liquid matter that remains individually dispersed in gas or liquid emissions (usually considered to be an atmospheric pollutant) (同)particulate_matter
a body having finite mass and internal structure but negligible dimensions (同)subatomic_particle
a function word that can be used in English to form phrasal verbs
thoroughly work in; "His hands were grained with dirt" (同)grain
texture produced by the fibers in wood (同)woodgrain, woodiness
a variety of grainy club
a texture like that of wood (同)woodgraining

PrepTutorEJDIC

〈C〉(穀類の)『粒』《+『of』+『名』》 / 〈U〉《集合的に》『穀物』,穀類 / 〈C〉(砂・塩などの)粒《+『of』+『名』》 / 〈C〉《おもに否定文で》『ごく少量』,ほんの少し(の…)《+『of』+『名』》 / 〈C〉グレーン(最小の重量単位で約0.0648グラム;《略》『gr.』,『g.』) / 〈U〉(木・石などの)きめ,はだ,木目(もくめ),石目
麦芽,麦もやし / (また『malt liquor』)麦芽酒(麦芽から作ったビール・エールなど) / 〈C〉=malted milk 2 / 〈麦〉‘を'麦芽にする;〈酒など〉‘を'麦芽で作る / 〈麦が〉麦芽になる
〈C〉《通例複数形で》『穀物』,穀類 / (また《米》breakfast food)〈U〉〈C〉朝食用の穀類加工食品(oatmealやcornflakesなど) / 〈C〉穀類を生ずる植物 / 穀類の
個々の微粒子の(から成る)
小片,(ごく)少量,微量 / 粒子 / 不変化詞(冠詞・前置詞・接続詞・感嘆詞など語形変化のない語);小詞,小辞
(…に)…‘を'浸透させる,根づかせる《+『名』+『into』+『名』》
粒状の / 木目(石目)ある
深くしみ込んだ

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/09/26 03:13:24」(JST)

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[Wiki en表示]

Food grains at a market

Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption.^[1] Agronomists also call the plants producing such seeds "grain crops". The two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. Ubiquity of grain as a food source encouraged use of the term to describe other particles with volume or mass similar to an individual seed.

After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, and other grains but not for tubers, vegetables, or other crops.

1 Grains and cereals
2 Classification
- 2.1 Cereal grains
  - 2.1.1 Warm-season cereals
  - 2.1.2 Cool-season cereals
- 2.2 Pseudocereal grains
- 2.3 Pulses
- 2.4 Oilseeds
  - 2.4.1 Mustard family
  - 2.4.2 Aster family
  - 2.4.3 Other families
3 Historical impact of grain agriculture
4 Occupational safety and health
5 See also
6 References

Grains and cereals

In botany, grains and cereals are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble caryopses. For example, amaranth is sold as "grain amaranth", and amaranth products may be described as "whole grains". The pre-Hispanic civilizations of the Andes had grain-based food systems but, at the higher elevations, none of the grains was a cereal. All three grains native to the Andes (kaniwa, kiwicha, and quinoa) are broad-leafed plants rather than grasses such as corn, rice, and wheat.^[2]

Classification

Cereal grains

Cereal grain seeds from left to right: wheat, spelt, barley, oat.

All cereal crops are members of the grass family (Poaceae).^[3] Cereal grains contain a substantial amount of starch,^[4] a carbohydrate that provides dietary energy.

Warm-season cereals

finger millet
fonio
foxtail millet
Japanese millet
Job's tears
kodo millet
maize (corn)
millet
pearl millet
proso millet
sorghum

Cool-season cereals

Barley

Rye grains

Rice grains by the IRRI

barley
oats
rice
rye
spelt
teff
triticale
wheat
wild rice

Pseudocereal grains

Buckwheat

Starchy grains from broadleaf (dicot) plant families:

amaranth (Amaranth family)
buckwheat (Smartweed family)
chia (Mint family)
quinoa (Amaranth family, formerly classified as Goosefoot family)

Pulses

Lentil

Pulses or grain legumes, members of the pea family, have a higher protein content than most other plant foods, at around 20%, while soybeans have as much as 35%. Proteins in pulses are typically incomplete, as they do not contain all the essential amino acids.^[5]^{[better source needed]} Pulses may also contain starches or fats. Common pulses include:

chickpeas
common beans
common peas (garden peas)
fava beans
lentils
lima beans
lupins
mung beans
peanuts
pigeon peas
runner beans
soybeans

Oilseeds

Oilseed grains are grown primarily for the extraction of their edible oil. Vegetable oils provide dietary energy and some essential fatty acids.^[6] They are also used as fuel or lubricants.

Mustard family

Rapeseed

black mustard
India mustard
rapeseed (including canola)

Aster family

Sunflower seeds

safflower
sunflower seed

Other families

flax seed (Flax family)
hemp seed (Hemp family)
poppy seed (Poppy family)

Historical impact of grain agriculture

Because grains are small, hard and dry, they can be stored, measured, and transported more readily than can other kinds of food crops such as fresh fruits, roots and tubers. The development of grain agriculture allowed excess food to be produced and stored easily which could have led to the creation of the first permanent settlements and the division of society into classes.^[7]

Occupational safety and health

Those who handle grain at grain facilities may encounter numerous occupational hazards and exposures. Risks include grain entrapment, where workers are submerged in the grain and unable to remove themselves;^[8] explosions caused by fine particles of grain dust,^[9] and falls.

References

^ Babcock, P. G., ed. 1976. Webster's Third New International Dictionary. Springfield, Massachusetts: G. & C. Merriam Co.
^ "Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation". Office of International Affairs, National Academies. Washington D.C.: National Academy Press. 1989. p. 24.
^ Vaughan, J. G., C. Geissler, B. Nicholson, E. Dowle, and E. Rice. 1997. The New Oxford Book of Food Plants. Oxford University Press.
^ Serna-Saldivar, S.O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. Food Preservation Technology. Taylor & Francis. p. 58. ISBN 978-1-4398-5565-2.
^ Press, Lyons (2002). The Bean Book: Over Seventy Incredible Recipes. Lyons Press Series. Globe Pequot Press. p. 9. ISBN 978-1-58574-473-2.
^ Lean, M.E.J. (2006). Fox and Cameron's Food Science, Nutrition & Health, 7th Edition. CRC Press. p. 49. ISBN 978-1-4441-1337-2.
^ Wessel, T. 1984. "The Agricultural Foundations of Civilization". Journal of Agriculture and Human Values 1:9–12
^ "Frequently Asked Questions About Flowing Grain Entrapment, Grain Rescue and Strategies, and Grain Entrapment Prevention Measures" (PDF). Agricultural Safety and Health Program, Purdue University. April 2011. p. 1. Retrieved November 4, 2012.
^ Occupational Safety and Health Administration. "Combustible Dust in Industry: Preventing and Mitigating the Effects of Fire and Explosions". Safety and Health Information Bulletin. United States Department of Labor. Retrieved 29 October 2013.

UpToDate Contents

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1. 穀物アレルギー：アレルゲンおよび穀物の分類 grain allergy allergens and grain classification
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English Journal

Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same.

Khanam A1, Platel K2.
Food chemistry.Food Chem.2016 Mar 1;194:1293-9. doi: 10.1016/j.foodchem.2015.09.005. Epub 2015 Sep 3.
Selenium (Se) is an essential nutrient with diverse physiological functions. The selenium content of commonly consumed cereals, pulses and green leafy vegetables (GLV) was determined. Bioaccessibility of Se, and its organic forms selenomethionine (SeMet), and selenocysteine (SeCys2) was also examine
PMID 26471684

In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins.

Yu G1, Wang F1, Zhang B1, Fan J2.
Food chemistry.Food Chem.2016 Mar 1;194:577-86. doi: 10.1016/j.foodchem.2015.08.058. Epub 2015 Aug 19.
Bioactive compounds present in foods could have beneficial effects on human health. In this study, we report the capacity of peptides released from oat, highland barley, and buckwheat proteins after enzymatic digestion to inhibit platelet aggregation in vitro. All hydrolysates showed high antiplatel
PMID 26471595

Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: A randomised crossover pilot study.

Nelson K1, Mathai ML1, Ashton JF2, Donkor ON1, Vasiljevic T1, Mamilla R1, Stojanovska L3.
Food chemistry.Food Chem.2016 Mar 1;194:495-502. doi: 10.1016/j.foodchem.2015.08.023. Epub 2015 Aug 8.
Metabolic dysfunction in obesity may be attenuated by whole-grain intake, which has been attributed to synergistic actions of bioactive compounds. Germination/malting may increase grain bioactives, including polyphenols, however biological effects compared with non-germinated grains are unclear. Pol
PMID 26471584

Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics.

Katyal M1, Virdi AS1, Kaur A1, Singh N2, Kaur S3, Ahlawat AK4, Singh AM4.
Food chemistry.Food Chem.2016 Mar 1;194:337-44. doi: 10.1016/j.foodchem.2015.07.125. Epub 2015 Aug 6.
The relationships of polymeric as well as monomeric proteins (unextractable and extractable) with various flour properties amongst Indian wheat varieties were evaluated. Unextractable polymeric proteins and unextractable monomeric proteins in flours ranged from 23.83% to 51.97% and 48.03% to 76.17%,
PMID 26471563

Japanese Journal

Influence of Microstructure on Fatigue Fracture Characteristics of Al2O3

広島工業大学研究紀要 33, 67-74, 36192-00-00
NAID 120005403235

Nanocrystallization of Al Powder by Cryomilling Process

KONA Powder and Particle Journal advpub(0), 2017
NAID 130005150170

Improvement of multilayer graphene crystallinity by solid-phase precipitation with current stress application during annealing

Jpn. J. Appl. Phys. 55(6S3), 06JH02, 2016-05-26
NAID 150000112618

Effect of grain size of polycrystalline diamond on its heat spreading properties

Appl. Phys. Express 9(6), 061302, 2016-05-09
NAID 150000112510

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